Tiki's Grill & Bar

Happy “Rock-a-Hula” Birthday Elvis!

Bill — Sun, 08 Jan 2012 17:11:58 +0000

Grilled Hawaiian Opah

Bill — Fri, 06 Jan 2012 14:05:36 +0000

Waikīkī aerial fireworks welcome start of 2012

Bill — Tue, 27 Dec 2011 04:42:13 +0000

Waikīkī aerial fireworks welcome start of 2012

The members of the Waikīkī Improvement Association once again will sponsor the aerial extravaganza at Waikīkī Beach, welcoming the start of 2012! From a barge just off Waikīkī Beach, one announcement salute will be fired one minute before midnight. This is the signal for everyone to tune their radios to KCCN, FM100 and direct their attention toward the ocean. A ten second

countdown will end with a rousing rapid-fire New Year’s fireworks crescendo at the stroke of midnight to a jazzy version of Auld Lang Syne. This will segue into “Spread a little Aloha”, from Mana‘o Company followed by Party Rock Anthem and Edge of Glory. The show will continue for another ten minutes, highlighting artists Cecilio and Kapono, Pitbull Ft, Ne-Yo, Afrojack and Nayer, JLo, and Adele.

The display will include the finest and most unique fireworks ever seen in Hawai‘i with palm trees, rings, strobes, sparkling fans, colorful falling leaves, a brocade willow scene, and brilliant flash salutes among the special effects. And of course, it will end with the famous Grucci Grand Finale. In all, an excess of 1,800 shells will be fired during the show.

“Over one hundred thousand kama‘āina and visitors will view this extravaganza, which will be visible all along Waikīkī Beach,” said Rick Egged, Waikīkī Improvement Association president. “It will be a show worthy of our world class destination, and also symbolizes WIA members practicing the spirit of lōkahi as they have all come together to make this event possible.”

Grucci’s of New York will for the 7th consecutive year produce their state-of-the-art style fireworks for the Waikīkī Beach celebration. They are based in Brookhaven, NY and Waianae, Hawai‘i, will be conducting New Year’s Eve shows this year in Las Vegas, Dubai, the Maldives as well as this spectacular show in Waikīkī.

A number of leading Waikīkī businesses have recognized the guest and destination value of sponsoring this annual event including:

Halekulani Hotel Sheraton Hotels, Waikiki

ABC Stores Aqua Hotels & Resorts Aston Hotels and Resorts Bank of Hawaii First Hawaiian Bank Hale Koa Hotel Hawaii Prince Hotel Hilton Waikiki Beach Hotel Hyatt Regency Waikiki Beach International Market Place Luxury Row Pacific Beach Hotel Outrigger Enterprises Royal Hawaiian Center / Festivals Cos Securitas Security Services, USA Star Protection Agency Tiki’s Grill & Bar Trump International Hotel Waikiki Beach Marriott Resort Waikiki Shopping Plaza

Great Song!

Bill — Mon, 26 Dec 2011 18:40:08 +0000

Soft Shell Crab Po’ Boy

Bill — Fri, 02 Dec 2011 08:25:57 +0000

Our Hawaii fusion puts some spice into this Louisiana style sandwich!

Tiki’s Chef Ronnie Nasuti loves Hawaii Regional Cuisine, mixing the influences of our island with standards we already love. His latest creation is a Soft Shell Crab Po Boy sandwich with Furikake crusted and crisped soft-shell crab, spicy chili mayonnaise, Kula lettuce, Hau’ula tomato all on an Island made taro bun with house made kim chee on the side. As we say here in Hawaii, this sandwich is “broke da mouth!”

Check out this video where Chef Ronnie puts one together for the KGMB morning show.

Restaurant Week Hawaii November 14 – 20, 2011

Bill — Fri, 04 Nov 2011 12:58:11 +0000

Good Table raises more than $75,000 for Lanakila Meals on Wheels

Bill — Sat, 22 Oct 2011 09:17:05 +0000

With the help of more than 50 of Oahu’s finest dining establishments and chefs, The Good Table benefit, presented by Hawaii Government Employees Association & Island Insurance Companies, raised more than $75,000 for Lanakila Meals on Wheels, Oahu’s only islandwide meal provider to homebound kupuna.
The Good Table synchronized dining event saw more than 330 diners sit down to share a meal with family and friends at one table in each participating restaurant at the same time on October 6 at 6 p.m. Oahu’s finest dining establishments, ranging from casual eateries to fine dining restaurants, served up a special feast for pre-purchased tables at their respective restaurants. New this year, Lanakila Kitchen offered Garden Gourmet Picnic Table Packages for four that included everything from the tablecloth and napkins to a keepsake picnic basket for a $300 donation.

The Good Table provided an opportunity for restaurants to treat diners to extraordinary and rare experiences to help raise funds and awareness of senior hunger in Hawaii. Alan Wong’s Honolulu
prepared a six-course twist on local favorites starting with Lobster Tokyo Negi Vichyssoise with American Caviar and ending with “Building your own mango pie.” At Tiki’s Grill & Bar, the Mai Tai Mechanics planned a mixology adventure in tropical drinks, followed by a signature three-course meal, paired with wine or beer. Hard Rock Café served a fun-filled evening for four with a
large dose of rock n’ roll while Dixie Grill highlighted Southern barbeque favorites with Mac n Cheese Stuffed Meatloaf with buttermilk mashpotatoes and collard greens.

With a weakened economy and one of the fastest-growing senior populations in the nation, proceeds from the purchased tables will directly support Lanakila Meals on Wheels to provide meals and support for Hawaii’s elderly in need. The event also helps kick off the program’s holiday “Sponsor A Senior” campaign.

“On behalf of everyone at Lanakila Meals on Wheels, mahalo to all our sponsors, restaurants and diners for making this year’s The Good Table a success,” said Lyn Moku, director of Lanakila Meals on Wheels. “In one evening, we were able to turn one great meal at participating dining establishments into over 8,800 meals for Hawaii’s seniors.”

This year, participating locations included Alan Wong’s, 12^th Avenue Grill, 3660 on the Rise, Beachhouse at the Moana, Big City Diner (islandwide), Blu Water Grill, Bubba Gump Restaurant & Mai Tai Bar, Café Laufer, California Pizza Kitchen, Dixie Grill, Doraku, Henry Loui’s, Haili’s, Hukilau, Kai Market, Kaiwa, Le Bistro, Michel’s, Murphy’s, Nobu Waikiki, Ola at Turtle Bay, On On at McCully, Orchids at Halekulani, The Pacific Club, Pagoda, Romano’s Macaroni Grill, Roy’s Waikiki, Ruby Tuesday, Ruth’s Chris, Sam Choy’s BLC, Side Street Inn, Tango’s, Vino, and Zippy’s (islandwide), among others.

via khon2.com

MAHALO!

Bill — Fri, 21 Oct 2011 09:12:14 +0000

Kahalu’u “Smoke Meat”

Bill — Thu, 29 Sep 2011 07:29:09 +0000

How about some “Smoked Meat?”

Our featured item is pure local and pure onolicious! How does Avocado wood smoked Hawaiian grown pork with caramelized island sweet onions sound to you? What if we glaze it with guava jelly and toss it with Kauai’s Oyama Farms homegrown Poha Berries? It’s new on our pupu (appetizer) menu and has already become a favorite. Watch Chef Ronnie make it here on KHON2 as we help profile “Yelp Eats Local” and Kanu Hawaii last month.

Kalbi Beef Gyoza Potstickers

Bill — Thu, 29 Sep 2011 07:05:49 +0000

Crunchy dumplings stuffed with a filling of marinated, charred & minced beef tenderloin tips, grilled onions and choi sum. Drizzled with miso chili aioli & kabayaki sauce.

If you ask someone who works at Tiki’s what their favorite pupu (appetizer) is, there’s a good chance that they’ll tell you they love the “Kalbi Beef Gyoza.” Added to our menus earlier this year by Chef Ronnie, these little bites have a big story here at Tiki’s and historically as well.

At Tiki’s, Chef Ronnie took something that originated in China, was arguably improved upon in Japan, added a filling commonly known to Korean barbeque, and embellished it with sauces unlikely to be paired with the dishes in their host cultures.

According to Chinese legend and as told in the cookbook, “Dim Sum” by Rhoda Yee, the aged chef to the royal household left a pot of dumplings on the stove too long and discovered the bottoms had burned. The horrified chef thought this would mean his head, but his smart son decided to present the dumplings to the emperor himself. When the emperor asked why the dumplings were burned, the son quickly explained it was a new recipe for something called potstickers. The emperor liked the crunchiness of the browned bottoms and a new dish was born.

According to Amy Tan, best-selling author of “The Joy Luck Club” and as told to the San Francisco Chronicle, potstickers are so appealing because they are so accessible to so many. “You can have the most glorious potstickers and be poor. They transcend class and money,” she explains. “Anyone can enjoy them and everyone throughout China makes them. You can go to the most humble dwellings with outdoor kitchens and the wok resting on a pile of rocks and they make them.”

Where the Chinese get credit for the invention of this little dumpling, it is the Japanese who call it “gyoza,” which is essentially the same as the Chinese Jiaozi. The gyoza was not introduced to Japan until the 1940′s most likely adapted after the Japanese invasion of China in the late 1930′s. Since then the Gyoza has become so popularized that there are Gyoza restaurants and even a Gyoza Stadium located in Osaka, Japan. The Gyoza Stadium has a museum complete with history and explanations of the many varieties of this adopted dish.

Chef Ronnie makes the gyoza at Tiki’s unique first by adding Kalbi beef as a filling. This marinated short rib is popular throughout the southern peninsula of Korea and is common in Korean barbeque restaurants across the US. He then adds his own special sauces to perfect the dish.

Jiǎozi 餃子 or 饺子 (Chinese transliteration), gyōza (Japanese transliteration), Mo:Mo: or Momocha म:म: or ममचा (Nepali transliteration), or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.